Brussels Sprouts Slaw
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
55
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Apple Cider Vinegar1 cup
Mayonnaise2 tbsps
Buttermilk4 tsps
Lemon Juice1 tbsp
Sugar1 tsp
Dijon Mustard1 tsp
Celery SaltDirections:
1
Heat a large skillet or saucepan over medium heat and add the vinegar
2
When it begins to simmer, add the Brussels sprouts
3
Cook until the sprouts are just soft, about 5 minutes, then remove from the heat
4
In a large bowl, combine the mayonnaise, buttermilk, lemon juice, sugar, mustard, celery salt, 1/4 teaspoon salt and a dash of pepper
5
Whisk until blended and smooth
6
Add the Brussels sprouts and toss to coat
7
Refrigerate at least 4 hours, preferably overnight